Ingredients
Scale
- 1 (8 ounce) block feta cheese
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup sun-dried tomatoes, oil-packed, drained
- 1/4 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano, chopped
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a small oven-safe skillet or baking dish (approximately 8 inches).
- Step 2: Place the feta cheese in the prepared baking dish. Arrange the halved Kalamata olives and sun-dried tomatoes around and on top of the feta. Scatter the cherry tomatoes over the top.
- Step 3: In a small bowl, whisk together the olive oil, minced garlic, oregano, and red pepper flakes (if using). Pour this mixture evenly over the feta and olives.
- Step 4: Bake for 20-25 minutes, or until the feta is soft and slightly golden brown on top and the olives are heated through. The feta should be easily crumbled with a fork.
- Step 5: Let cool slightly before serving. Serve warm with crusty bread for dipping. The warm feta will be soft and creamy, easily scooped up with bread or used as a topping for other dishes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors will meld beautifully overnight.
- Reheat gently in a microwave for 15-20 seconds, or until warmed through—avoid overcooking, as it may become dry.
- Serve this incredible feta bake alongside grilled lamb or alongside a simple salad of greens and roasted vegetables for a balanced and flavorful meal.
- For an extra burst of flavor, add a sprinkle of fresh lemon zest just before serving; the citrus brightens the richness of the feta and olives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American